When I go grocery shopping, I try to buy items that can be used for many meals. This not only lowers the cost of the overall food bill, but forces me to be creative with how I use the various food objects. This week, my focus was on potatoes.
This dish was made at the same time as the baked quinoa (see yesterday’s post…it was fantastic!) and the kitchen got a little hectic. Kristina was chopping veggies, I was measuring things, we were both throwing things into pots, texting on our cellphones, talking via facebook, and trying to keep the two recipes separate while working on a tight schedule to ensure that we could eat before going out for halloween. I am quite pleased that we managed to a.) get everything ready, b.) have time to eat, and c.) not poison ourselves in the process.
3 cloves of garlic
8 baby carrots (or one large carrot)
2 tbs veggie oil
1 tsp turmeric
1 tsp curry powder
1 tsp ground mustard
1 tsp coriander seeds
1 tsp ground cumin
2 tsp ground ginger
juice of half a lemon
some milk/almond milk/soy milk/rice milk/broth/something to make the potatoes not dry
sea salt to taste
First bake the potatoes. Wash them, poke holes in them, place them in a pan and bake. I had them in at 425 for 40 minutes and they were perfect. Once the timer goes off, take them out, cut them in half and wait.
While waiting for the potatoes to cool, saute the ground mustard and coriander seeds in vegetable oil. Then cut the carrots and onions (Kristina used a cheese grater to shred the vile onions so that I wouldn’t notice their existence), and add them to the pot. After a few minutes add the garlic, cumin, and turmeric.
While all of this is cooking, scoop out the insides of the potatoes (leaving a little bit in for a cushion and to keep the shape). Add some sort of liquid to help with the mashing process. I used unsweetened almond milk. Add the mixture that is on the stove and stir until completely combined. Add lemon juice, sea salt, and keep on stirring! When the mixture is a lovely shade of yellow add back into the skins, place back into the oven, and cook for 25 minutes, or until the top is golden brown.
These are EXTREMELY HOT when they come out…
The taste was good, a bit on the spicy side. I should have added more liquid though as they were a bit dry… My Nana still holds the title for best twice baked potatoes.